Seafood Salad

This C-food salad supplies the full RDA of infection-fighting vitamin C, which also helps you absorb iron from the octopus.

Serves 4

Nutrition per serving

Nutrition per serving

465 calories per serving

19.1 g fat (7.4 g saturated)

46.1 g carbs

6.7 g fiber

33 g protein

INGREDIENTS

Dressing

4 ounces fresh goat cheese

4 ounces lowfat plain yogurt

1 tablespoon lemon zest

1 clove garlic, chopped

1 tablespoon fresh mint, chopped

1 tablespoon honey

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

Salad

Vegetable oil cooking spray

1 pound octopus legs (cleaned by fishmonger)

1/4 teaspoon salt

1 teaspoon sweet chili powder

1/4 teaspoon freshly ground black pepper

1 small yellow or orange bell pepper, cored, seeded and thinly sliced

1 small zucchini, thinly sliced

1 small cucumber, peeled and thinly sliced

2 tablespoons black olives (such as kalamata), pitted and sliced

1/4 cup packed fresh mint, chopped

Juice from 2 large lemons

4 small (6-inch) whole-wheat pitas

PREPARATION

For dressing

Combine dressing ingredients with 6 tablespoons water in a blender.

For salad

Coatgrill or grill pan with cooking spray and heat over medium-high heat.Lightly coat octopus with cooking spray and sprinkle with salt, chilipowder and black pepper. Grill octopus, turning occasionally, until meatis white, 8 to 10 minutes. Roughly chop octopus on the diagonal. Tossoctopus in a bowl with vegetables, olives, mint and juice. Transfer to aplatter and serve with dressing and pita on the side.